Traditional Koeksisters
This recipe for traditional koeksisters from South Africa is a wonderfully sticky donut treat. Deliciously sweet, crispy, and drenched in syrup, laced with cinnamon, lemon, and ginger. Absolutely perfect for a snack, tea time, and even breakfast.
We all have a vice, right? And fried foods are mine, especially when they’re sweet. Not a weekend goes by without rewarding myself with an occasional indulgence of some sort of fried food. However, moderation is the key. Who am I kidding? I can barely control how many of these treats I eat. So please don’t take my word for it.
They may take a bit of advance preparation but they’re so fun, they’re worth it especially if you have kids. Enjoy!
What Are Koeksisters?
The word is pronounced like cook sister. So, now that you know how to pronounce it, what the heck is it? Allow me. Koeksister is a super-popular South African sticky doughnut that derives its name from the Dutch word koekje, which means cookie. There are two versions of this popular doughnut, but this recipe is for the Afrikaner version. Braides, sticky sweet, and crispy, then drenched in syrup laced with cinnamon, lemon, and ginger. The end result is a taste bud explosion.
These fried sweet treats are extremely popular in South Africa, sold on major streets, and have made their way into super markets. They’re truly indulgent, celebration worthy for birthdays, holidays, or even creating a special occasion if you don’t have one (I do that all the time).
How to Make Traditional Koeksisters
- Syrup – Simmer the water, cream of tartar, salt, sugar, ginger, lemon juice, and cinnamon stick for about 10 minutes, stirring occasionally. Cool the syrup and refrigerate until ready to use. (Photo 1)
- Donuts – Combine the flour, corn flour (not cornmeal), baking powder, salt, and optional sugar. (Photo 2)
- Mix in the softened butter with your hands, then add the egg and milk. Knead several times until all the ingredients have been incorporated. Then let it rest for about 30 minutes. You should have a smooth dough that easily forms a ball. (Photos 3-4)
- Roll the dough out to about 1 inch thick. Cut it into about three sections with a sharp knife, then cut those sections into thin strips. (Photos 5-6)
- Braid three strands, stretching them carefully so they have even thickness. Pinch the strands together on both ends. (Photos 7-8)
- Fry the koeksisters in 3 inches of 350℉ (180℃) vegetable oil in a pot. If using a deep fryer, fry at 350℉ (180℃). After a few minutes and the bottom is golden, gently turn them over and fry for a few more minutes on the other side until golden brown. (Photo 9)
- Remove them from the oil, let excess oil drain back into the pot, and place them directly in the syrup. (Photo 10)
- Soak in the syrup for a little while (a few minutes will do, but not so long they get soggy).
- Transfer to a cooling rack to cool completely before eating.
Tips and Tricks
- If you refrigerate your syrup, let it come to room temperature for about 30 minutes before frying the koeksisters.
- If making ahead, wait to soak them in the syrup until serving. You can reheat the donuts in the oven, then put them in the syrup.
- You can also make the dough and form the koeksisters the day before and fry them the next day.
More Fabulous Street Food Recipes to Try
Watch How to Make It
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Traditional Koeksisters
Ingredients
Spiced Syrup
- 1 cup (236ml) water
- 2 cups (400g) granulated sugar
- 1 tablespoon (8-9g) fresh ginger, chopped
- 1 cinnamon stick
- ½ lemon, juiced
- 1¼ teaspoon (7-8g) cream of tartar
- ½ teaspoon (3g) salt (optional)
Dough
- 1½ cups (180g) all-purpose flour (see notes)
- 1 cup (117g) corn flour (not cornmeal)
- 2½ teaspoons (10g) baking powder
- ¾ teaspoon (4g) salt
- 2 tablespoons (24g) sugar (optional)
- 2 tablespoons (25g) butter, softened
- 1 large egg
- ½ cup (118ml) milk
- cooking oil for deep frying
Instructions
The Syrup
- In a medium saucepan, bring the water, cream of tartar, salt, sugar, ginger, lemon juice, and cinnamon stick to a boil and simmer for about 10 minutes, stirring occasionally. Let the syrup cool and refrigerate until ready to use.
The Koeksisters
- In a large bowl, combine the dry ingredients: flour, corn flour, baking powder, salt, and optional sugar.
- Mix in the softened butter with your hands, then add the egg and milk. Knead several times until all the ingredients have been incorporated. Then let it rest for about 30 minutes. You should have a smooth dough that easily forms a ball.
- Dust your work surface with a little flour, then roll the dough out to about 1 inch thick. Cut it into about three sections with a sharp knife, then cut those sections into thin strips.
- Take three strands and stretch them carefully until they're of even thickness all the way down. Pinch the ends together at one end.
- Braid it by taking the left strand and crossing it over the middle strand, then take the right strand and cross it over the middle strand. When braided, tightly pinch it to seal the other end.
- Heat at least 3 inches of vegetable oil in a pot until it's at least 350℉ (180℃). Test to make sure the oil is hot enough by putting a piece of dough into the oil. If it's not hot enough, the batter will stay at the bottom of the pot rather than rising to the top. If using a deep fryer, fry at 350℉ (180℃).
- Gently place koeksisters in the pan, and fry for a few minutes until the bottom side is golden brown. Gently turn them over and fry for a few more minutes until the other side is golden brown.
- With a large slotted spoon or something similar, remove them from the oil, let excess oil drain back into the pot, and place them directly in the syrup.
- Soak in the syrup for a little while (a few minutes will do, but not so long they get soggy).
- Transfer to a cooling rack to cool completely before eating.
Tips & Notes:
- Flour measurements can vary depending on the flour and the style of measuring. Adjust the amount, adding a little at a time, to get the right consistency.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.
Hi Immaculate,
How long can they stay without getting spoilt? Or it doesn’t require preservation, Please let’s know if this can last long. Thank you.
I usually freeze them , if there are any leftovers. Then reheat in the oven. This works best without the addition of syrup.
Hi Imma, I was wondering if it would be possible to freeze the dough after braiding and then cook them at a later time after defrosting. Thanks!!
Hi Ella, Yes you can.Leave it out for about 10- 15 minutes before frying . It will be just fine.
Hi Imma,
Jus want to congratulate you on your amazing page and such homely and easy to make recipes. Tried the Koeksisters today and they turned out FLAWLESS. Such a long awaited craving cured. I’m hooked to your page! <3
Yay! Thank you so much Fatima. Happy to hear it’s working out for you.
So beautifully prepared and yes this is the traditional way of preparing koeksisters!!
They must be braided/plaited as in the photographs. This is how I remember them from my childhood.
Don’t know when last I’ve seen them look this way…
Those you find in shops these days are pieces of koeksister dough that has been twisted; they don’t have the same magic to look at but they do taste just as good!!
Thanks Gloria
Is corn flour same as maize flour in uganda?and can I make the syrup without the cream of tartar?i doubt I can find it here.
If the corn is ground finely it will work. Use about 1/2 teaspoon lemon at the end of cooking the syrup to help prevent, crystallization( the syrup from drying out ) Do let me know how it works out for you. Thanks!
Hi i am going to be making these with my son for his Festival of Nations project and we need so many for samples. Do you know approximatly how many this will make? TIA
It will make about 15-20 . Maybe you can make them smaller.
Hello, I love that you made these, and as a south African I want to give you a tip, devide your syrup in 2alwas keep is as cold as possible, (u can place your syrup bowl on one containing ice)dink your koeksister emediatly and swop your syrup out if it gets hot, if possible prepare it the night before and keep in the fridge 🙂 your koeksister will be perfect no dry spots and drenched perfectly with a crunchy shell.
Hi Carmela! Appreciate you taking time to share with us. Thanks!
Just made this, didn’t turn out as I expected maybe because I used coconut sugar, the syrup was a bit watery. To be tried again…
Boil it down, until syrupy. You might need to cook it longer.
Hi Imma, can u please clarify the baking powder quantity for this recipe? I would like to make this during this Christmas season but I see for the dough, u have 1tsp baking powder and another 2½ teaspoons baking powder. Is that a mistake or do I use 3½ teaspoons in total?
Recipe updated Ela. Thanks!
Hi Imma,
Thank you for the ama-zing recipe. I’m finding some difficulty with it.
Your recipe calls for 100 gram / 1 cup corn flour. Is that a typing error or is it correct? 1 cup + 100 gram corn flour?
My mom used to make these with yeast and potatoes. I’m just keen on trying your recipe, seems so quick and easy.
Thank you.
Utina
It’s either one standard cup corn flour or 100 gram corn flour.
Is cornflour the same as cornmeal?
Baking powder is listed twice in the dough recipe-once as 1tsp, and then 2 1/2. Is this a mistake, or does the whole recipe call for 3 1/2 tsp of baking powder?
It’s 2 1/2 teaspoons baking powder
Is corn flour the same as corn starch?
I don’t think so, especially here in the U.S
Can i substitute corn flour with all purpose flour?
No you can’t completely sub all purpose flour with corn flour in this recipe. All purpose flour contains gluten that helps it rise, it might affect the texture.
i am from south Africa and made them
my aunts used to make 100 dozen at a time for sale
they last months in the deep freeze
and you can take them out and eat imediatly
Eddie, I bet you stuffed yourself with them right? I keep mine in the fridge for a day or two and eat without reheating. Thanks for sharing.
Hi,
I was wondering how long these can keep in the fridge. I always like having different snacks available at any given time because of my chop chop husband but I can’t make loads everyday!
Too funny Juwa. Based on my experience, I have stored it in the fridge for not more than 5 days. Others, say last about a week in the fridge.
Thank You Imaculate for sharing these beautiful recipes from the Continent!!!!!
OOOPS, I meant Immaculate!
Karen, thanks for taking the time to comment!
I have never heard of koeksisters, but I must try them immediately! Wow! They look amazing! Great photos. I wish I could eat all of them right now.
These are the best doughnuts EVER! Ok am biased. I grew up eating these doughnuts. Thanks for the recipe!
Let me know when you make them Deliah.
these are so yummy! i had them at xai xai in nyc. love them!
They really are Dina.
Hi there is cornmeal the same as polenta because here in the uk the packet of cornmeal writes polenta underneath :-/ I want to make sure I’m using the correct thing. I already read that it’s not corn starch so I’m thinking this is the only cornmeal we have here. Please let me know. Thanks
Yes it is.